Beetroot and goat feta tart
30/4/2008
Serves 4
Ingredients
| 4 | Medium beetroots |
| 2 | Eggs |
| 100 g | Goat feta, (plus 50g extra) |
| ½ cup | Cream |
| ¼ tsp | Nutmeg, (freshly grated) |
| 1 | Salt and pepper, (to season) |
| 8 stalks | Silverbeet |
| 12 | Brussels sprouts |
| 1 | Olive oil |
| 1 tbsp | Sherry vinegar |
| 2 tbsp | Water |
| 3 tsp | Brown sugar |
| 1 | Salt and pepper, (to season) |
Directions
- Preheat oven to 200 degC. Wrap the beetroot in tinfoil and bake for 1 hour. Let cool then peel and roughly chop.
- Grease four 12cm tart tins. Put the beetroot in a food processor and add the eggs, feta, cream, nutmeg and seasoning.
- Process until smooth then pour into the tins and bake for 15 minutes or until just set.
- While the tarts are cooking, chop the silverbeet and halve the sprouts.
- Heat 1 tablespoon of olive oil, then add the sprouts, vinegar, water, sugar and seasoning. Put a lid on the pan and cook for 5 minutes.
- Lift the lid, add the silverbeet and continue cooking for another 5 minutes. Season and serve with the tart and a little extra feta crumbled over.
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